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(Out of Hours)


Tournedos Rossini

Written on 21-Oct-2016

Ingredients steak

  • 4 x 6oz fillet steaks taken from the centre of the fillet and fully trimmed
  • 4 Tbsp Pomace oil
  • 1 clove garlic
  • 150g butter
  • Malden salt flakes and freshly ground black pepper
  • 4 slices white bread
  • 250ml finished Veal jus
  • 200ml Madeira
  • 250g fine green beans
  • 100g foie gras sliced into 4
  • 8 fresh truffle shavings
  • A few pea shoots


The Croutes

Stamp out a round (the same size as the fillet steak) from each slice of bread and drizzle with a little of the pomace oil, then bake in the oven for a few minutes at 180c

The Steaks

Season the steaks with Malden and freshly ground black pepper.

In a hot oven proof pan, add 2 Tbsp pomace oil and seal the steaks ensuring all sides are caramelised.

Add the garlic and 100g butter to the pan and cook in the oven at 180c basting regularly until they are medium rare (or desired). Once cooked remove the steaks and put aside somewhere warm to rest for a minimum of 5 minutes.

For the sauce

Discard any excess fat from the pan the steaks were cooked in and add the Madeira, reduce to approximately 50ml then add the veal jus.

Pass through a fine strainer.

For the garnish

Trim the ends of the green beans and steam or boil then drain and brush with butterdsc_0599

In a smoking hot pan add a tiny amount of pomace oil and seal the foie gras for a few seconds on each side then set each one atop the fillet steaks.

To finish

Divide the green beans into 4 equal piles, sauce one side of the plate and place a portion of green beans the opposite side.

Add the croute in the centre, place the foie gras topped fillet onto the croute, a truffle shaving on the top and to the side and finish by adding a couple of pea shoots to the top.

Recommend served with Parmentier potatoes.

Written By 

CJUK Elite Chef

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Tournedos Rossini
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